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Sweet Dumpling Squash and Pear Soup

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Ingredients:

  • 4 Cups Sweet Dumpling Squash, Peeled & Cubed

  • 1-2 cups Pears, peeled and cubed

  • 4 Cups Vegetable Broth

  • 1/4 Cup Yellow Onion, Chopped

  • 1 Clove Garlic, Finely Chopped

  • 1 Tbsp. Grated Ginger

  • 1 Tbsp. Maple Syrup

  • 2 Tbsp. Olive Oil

  • Salt

Process:

  1. Preheat Oven to 400F

  2. Peel, de-seed and cube Squash & Pears

  3. Evenly coat Squash and Pears in 1 Tbsp. of Olive Oil and Season with Salt; place on a sheet pan and place in preheated oven

  4. Cook Squash and Pears for 30 minutes, or until Squash is tender

  5. Grate Ginger, Chop Garlic and Onion

  6. In a medium Sauce pan, heat 1 Tbsp. Olive Oil over medium/high heat

  7. Add Chopped Onion and Garlic to the pan, and allow to brown

  8. Add Vegetable broth, Squash and Pears, Ginger and Maple Syrup to the pan; cook for five minutes

  9. Using and Immersion Blender, Blend the squash and pears until the soup is a consistent texture

  10. Allow for soup to boil, Season with Salt

  11. Top with pepitas & Serve

  12. Ad

Pan Seared Sirloin with Chimichurri & Roasted Carrots

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Ingredients:

  • 1 Lb. Steak

  • 1/4 Cut Feta Cheese

  • 2 Tbs. Chimichurri

  • 3 Medium Carrots

  • 1 Clove Garlic, Finely chopped

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat over to 400F

  2. Defrost steak; place in microwave and use proper setting, or allow steak to sit out on counter until thawed (allow for steak to get to room temperature)

  3. Cut the carrots in half, long ways; coat in olive oil and season with salt

  4. Place carrots on a sheet pan and place in the oven for 45 minutes, or until soft, and beginning to brown

  5. In a large skillet heat butter over medium heat, add garlic

  6. Season the steak with salt and pepper, and place in the hot skillet

  7. Let the steak brown for five minutes; flip and let the steak sit for another five minutes, or until browned

  8. Remove steak from the pan, and allow for the steak to rest for several minutes

  9. Top the steak with Feta cheese and Chimichurri

  10. Serve with roasted carrots

Potato & Spinach Cakes

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Ingredients:

  • 2 Cups Red Potato, Cubed

  • 1 Cup Spinach

  • 1/2 Large Yellow Onion, chopped

  • 1 Clove Garlic

  • 1/4 Cup grated Parmesan

  • 1 Cup Bread Crumbs

  • 1 Egg

  • 1/4 Cup Milk

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat oven to 400F

  1. Cut Potatoes into cubes, place on sheet pan; coat evenly with 1 Tbsp. of Olive Oil and season with Salt

  2. Place in the oven for 35 minutes or until potatoes are soft (potatoes can also be boiled to softness, if preferred)

  3. Once potatoes are soft, put them in a bowl, and add milk; mash potatoes until smooth

  4. In a large sauté pan, heat 1 tbsp. of butter over medium high heat, add garlic and onion; cook for three minutes or until fragrant

  5. Add spinach to the pan, cover for three minutes; until spinach has wilted

  6. Remove pan from the heat; add garlic, onions and spinach to the potato mash

  7. Add Parmesan, Bread Crumbs, and Egg to the bowl; mix thoroughly

  8. In the same Pan as before, add 1 Tbsp. of butter, place over high heat

  9. Form patties with the potato mash, and place them on the skillet

  10. Cook for three minutes, or until bottom has browned; flip and cook second side until browned

  11. top with Dijon Mustard

Roasted Vegetable Salad, with Dijon Vinaigarette

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Ingredients:

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  • 1/2 Large Beet, cubed

  • 1 Cup Sweet Dumpling Squash, cubed

  • 1 Cup Brussels Sprouts, halved

  • 1 Cup Spinach

  • 1/4 Cup Feta Cheese

  • 2 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Dijon Mustard

  • 4 Tbsp. Olive Oil

  • 1 Clove Garlic, finely chopped

  • Salt

  • Pepper

Process: Roasted Vegetables

  1. Preheat oven to 400F

  2. Cut Beet, Squash & Brussels Sprouts; evenly coat with Olive Oil & season with Salt

  3. Place vegetables on a baking sheet, place in the oven for 30 minutes, or until Squash and Beets are tender, and Brussels Sprouts are browning

  4. Place Spinach in a bowl, top with roasted vegetables, feta and Dijon Vinaigrette*

Dijon Vinaigrette

  1. Combine, 2 Tbsp. Olive Oil, Dijon Mustard, Apple Cider Vinegar, Garlic, salt and pepper in a small bowl; Mix evenly

  2. Pour over Salad

Bok Choi & Mushroom Stir Fry with Honey Glazed Salmon

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Ingredients: Stir Fry

  • 1 head Bok Choi, Leaves & Stems Separated

  • 3/4 Cup Mushrooms

  • 1/4 Cup Onion, Chopped

  • 1 Clove Garlic, Minced

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sriracha

  • 1 Tbsp. Olive Oil

Process:

  1. In a large skillet, heat olive oil over medium / high heat; add stems of Bok Choi & a pinch of salt; Let cook for three minutes

  2. Add Onions, Soy Sauce & Sriracha to the skillet; Cook for another 3-5 minutes until Onions are tender

  3. Add Mushrooms, Bok Choi leaves, and Garlic to skillet; cook for 5 more minutes

  4. Remove from heat

Ingredients: Glazed Salmon

  • 1/2 Lbs. Salmon, Cut into two smaller Fillets (for quicker, more even cooking)

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Honey

  • 3 Cloves Garlic, Minced

  • 2 Tbsp. Lemon Juice

Process:

  1. Preheat oven to 350 F

  2. Combine Soy Sauce, Honey, Garlic, Lemon Juice in a shallow & wide bowl; mix thoroughly

  3. Coat Fillets with Sauce

  4. Place parchment paper on baking sheet; lay fillets on paper

  5. Bake for 10 minutes, or until flakey & cook through

  6. Serve with Stir Fry

Salmon Caesar Salad with Homemade Yogurt Dressing

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Ingredients:

  • 2 Cups Romain Lettuce, Chopped

  • 1/4 Lbs. Salmon Fillet

  • 3/4 Cup Yogurt

  • 2 Tbsp. Lemon Juice

  • 1/4 Cup Parmesan

  • 2 Tbsps.. Olive Oil

  • 1 Tbsp. Yellow Mustard

  • 1 Clove Garlic (Minced)

  • 1 Tsp. Oregano

  • Salt and Pepper

Process:

  1. Preheat oven to 350 F

  2. Brush Salmon Fillet with 1 Tbsp. Olive Oil & season with Salt and pepper

  3. Place a fitted piece of parchment paper on a baking sheet

  4. Place fillet, skin side down, on the parchment paper; place in the oven for 10 minutes, or until the fish is flakey, and cook all the way through

  5. Wash and Chop the Romain, allow to dry

  6. Combine, Yogurt, Lemon Juice, Parmesan, 1 Tbsp. Olive Oil, Mustard, Garlic and Oregano in a small bowl; mix thoroughly, season as desired

  7. Add dressing to Romain, mix & coat evenly

  8. Add Salmon

  9. Sprinkle parmesan & squeeze 1/4 lemon over salad

*Top with some homemade or store bought croutons

Stuffed Honey Nut Squash with Caramelized Onion, Apple, and Quinoa

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Ingredients:

  • 1 Honey Nut Squash

  • 3/4 Cup Red Quinoa (or whichever kind is preferred)

  • 1/4 Cup Yellow Onion, Sliced

  • 1/4 Apple, Chopped

  • 2 Tbsp. Apple Cider Vinegar

  • Salt & Pepper

  • Olive Oil

Process:

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  1. Pre Heat Oven to 400 F

  2. Cut Honey Nut Squash in Half; Remove Seeds

  3. Brush Squash with Olive Oil, season with salt and pepper

  4. Place Squash face down on a baking pan, put in oven for 35-40 minutes, or until it can be easily punctured by a fork (Flipping them half way)

  5. Meanwhile, in a small sauce pan, saute onions with butter or olive oil until they’re translucent and soft. Cooking them slowly over low heat will start to caramelize the onions. Add more oil if they start to stick to the pan. Stir occasionally while you prepare the other elements of the meal.

  6. Add 1 1/2 cups of water to a medium sauce pan; add quinoa, cover and bring to a boil

  7. Once water has boiled, turn down the heat and let simmer until water has been absorbed

  8. Combine cooked quinoa, diced apple, cooked onions & apple cider vinegar in a bowl

  9. Mix thoroughly, add salt and pepper to season as desired

  10. Once squash has softened, remove from the oven; allow to cool

  11. Place quinoa & apple mix in the pit of the squash, and enjoy while warm.

Roasted Apple & Squash Bowl with Honey Yogurt

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The sweet, delicious flavor of honey nut squash (or any winter squash, really) is a nutritious addition to your morning breakfast!

Ingredients:

  • Honey Nut Squash (1/2 Cup Cubed)

  • Apple (1/2 Cup Cubed)

  • 1 Cup Plain Yogurt

  • 1 tbsp. Honey (plus more for drizzling on top)

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Cinnamon

  • 1 Tbsp. Pepitas (optional)

Process:

  1. Pre-heat oven to 350 F

  2. Peel Squash and Cube (1/2 in Cubes); Cut apple into same size cubes

  3. Coat Squash and Apple evenly with Olive Oil & Cinnamon; Place on a baking sheet. Roast squash and apples for 25 minutes or until tender.

  4. Combine Yogurt with 1 Tbsp. of honey and mix thoroughly

  5. Top Honey Yogurt with Roasted Squash and Apples

  6. Add pepitas and drizzle with honey

*Add Granola for extra crunch!

Arugula or Mesclun Salad with Pears, Pink Lady Fermented Veggies, and Vermont Cheese

arugula pear salad

Ingredients:

  • Arugula, Mesclun, or your favorite salad greens

  • Sliced Mt Mansfield Creamery Halfpipe cheese

  • 1 Pear, Thinly Sliced

  • 1 scoop Pink Lady Raw Cultured Vegetables

  • Your favorite salad dressing - or make your own vinaigrette

Process:

  1. Add Arugula to bowl

  2. Toss with preferred dressing

  3. Top with pear, cheese and Pink Lady vegetables

*add toasted nuts for a little crunch!

Vermont Fall Cheeseburger

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Ingredients:

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  • 1/4 Lb. Ground Beef per burger

  • 2 Thick Slices Mt Mansfield Creamery Halfpipe Cheese

  • 2 Tbsp. Pink Lady Cultured Raw Vegetables

  • 1/2 Pear, Thinly sliced

  • Greens

  • salt and pepper

  • 1/2 Tbsp. Canola Oil

  • Bun* (not pictured)

Process:

  1. Season ground beef with salt and pepper, and form into patties. Press a dimple in the middle to help the burger cook evenly.

  2. Add canola oil to hot skillet, cook burger to preferred doneness

  3. Add burger to a bed of greens, or serve on a bun

  4. Top with sliced pear, cheese and cultured, raw vegetables

Beef Picadillo

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This Latin-American inspired dish has many, many different versions depending on where it’s being made and who’s cooking it! Some versions call for sausage, some add tomatoes and herbs but no potatoes, some add olives and raisins - there are so many possibilities! Feel free to adjust to your taste and use what you have on hand.

Serve with rice, or cauliflower rice, or with tortillas - you can’t go wrong.

Ingredients:

  • 1/2 lb Ground Beef

  • 1 Cup Potato, Cubed (about 1 large or 2 small potatoes)

  • 1 Carrot, Sliced

  • 1 Sweet Pepper, Chopped

  • 1/4 Onion, Chopped

  • 1 Tbsp. Paprika

  • 1 Tbsp. Cumin

  • 1 Tbsp. Garlic Powder

  • 1 Tbsp. Chili Powder

  • Salt & Pepper

  • 2 Tbsp. Canola Oil

  • 1/4 c. water or broth

Process:

  1. Prepare Vegetables

  2. Add Canola Oil to a large skillet over high heat

  3. Add Onion and cook for five minutes - stirring, until the onions are translucent and starting to brown at the edges

  4. Add Ground beef and spices; stir often to allow for beef to break down and brown evenly

  5. Add 1/4 Cup of water or broth to the skillet, and add the potatoes, carrots, and peppers; cover and allow for the vegetables to soften, for about 10 minutes, stirring occasionally.

  6. Season to taste and serve while hot!

Check out some other versions of Picadillo: SkinnyTaste Cuban Picadillo and Isabel Eats Mexican Picadillo

Stir Fry with Sweet & Spicy Pear Sauce

stir fry with spicy pear sauce

Ingredients:

  • 2 Carrots, sliced

  • 2 Sweet Bell Peppers, sliced into thin slivers

  • 1 Head of Broccoli, chopped into small bite-size pieces (including the stem - just peel first)

  • 1/4 Cup White Onion, chopped

  • 1 Cup Rice (by preference)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Canola Oil

Sweet & Spicy Pear Sauce

  • one pear (grated)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. White Wine Vinegar

  • 1 Tbsp. Sriracha or other preferred hot sauce (adjust for desired amount of heat)


Process

  1. Start cooking rice so it’s ready at the same time as your stir fry

  2. Heat canola oil in a large sauté pan over medium/high heat

  3. Add onions to pan, and cook until they start to become translucent and brown at the edges

  4. Add carrots, peppers, broccoli to pan, cover, and cook for three minutes

  5. Add soy sauce, stir and cook for about 10 minutes, or until carrots and broccoli are beginning to soften, but are still crisp and bright

  6. Meanwhile, make your sweet & spicy pear sauce: Combine soy sauce, vinegar and sriracha & add to pear mixture. Blend or mix thoroughly in a small bowl

  7. Add Spicy Pear sauce and stir to coat vegetables

  8. Serve over rice!

Sweet Potato & Corn Fritters

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Ingredients:

  • 2 Small Sweet Potatoes

  • 1 Ear Corn

  • 1 Egg

  • 1/4 Cup Corn Meal

  • 1 Tsp. Cumin

  • 1 Tsp. Paprika

  • 3 Tbsp. Olive Oil

  • Salt

Process:

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  1. Soften Sweet Potatoes in Microwave - poke with a fork and cook for 2-4 minutes depending on how powerful your microwave is (test halfway through).

  2. Steam Corn

  3. Peel sweet potatoes and mash with a fork

  4. Cut steamed corn off the cob and combine with sweet potato mash

  5. Add corn meal, egg, and seasoning to the sweet potatoes and corn

  6. In a large skillet, heat Oil over high heat

  7. Form small patties with sweet potato and corn mash, place in hot oil, and allow bottom to brown (around 5 minutes)

  8. Flip and brown second side

  9. Place Fritters over Greens and top with Garlic Yogurt Sauce and fresh Cilantro

For Garlic Yogurt Sauce:

Ingredients:

  • 1 1/2 Cloves of Garlic, finely chopped

  • 1/2 Cup Plain Greek Yogurt

  • 1 Tsp. Lime Juice

  • Salt

Process:

  1. Combine all ingredients in bowl, season as desired

  2. Drizzle over Sweet Potato & Corn Fritter

Cauliflower Rice Bowl with Sweet Potato, Spinach & Red Onion

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Ingredients:

  • Cauliflower Head

  • Two small Sweet Potatoes

  • 2 Cups Baby Spinach

  • 1/4 Cup Red Onion

  • 1 Clove Garlic, Finely Chopped

  • 2 Tbsp. Olive Oil

  • Salt

Process:

  1. Pre Heat Oven to 400 F

  2. Cut Sweet Potatoes into 1/2” Cubes & Use a cheese grater to grate the head of cauliflower

  3. Place cubed sweet potato on a baking sheet, drizzle with olive oil and season with salt; bake in preheated oven until soft & browned (about 35 minutes)

  4. Use a cloth and squeeze excess water out of the grated cauliflower

  5. In a large sauté pan, add 1/4 cup of Water and bring to low boil

  6. Add ‘riced’ cauliflower to pan, top with salt and cover

  7. Allow the cauliflower to steam in pan until soft and resembling cooked rice

  8. After Cauliflower has been cooked, remove for pan, while pan is still hot, add 1 Tbsp. of Olive Oil

  9. Keep the pan with olive oil over medium heat, add garlic and cook until fragrant and browning

  10. Add Spinach and Red onion to the pan, and allow the Spinach to soften

  11. In a bowl, Add CaluiRice, and top with Roasted Sweet Potato, Spinach and Red Onion

*Top with Maple Mustard Chicken for extra protein

Maple Mustard Chicken

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Ingredients:

  • 1 1/4 Lbs. Chicken

  • 2 Tbsp. Olive Oil

  • 1 Tbsp. Maple Syrup (add less or more for taste preference)

  • 1 Tsp. Dijon Mustard

  • 2 Tbsp. Apple Cider Vinegar

  • Salt

Process:

  1. Preheat Oven to 400F

  2. Defrost Chicken

  3. Combine Olive Oil, Maple Syrup, Dijon Mustard & Apple Cider Vinegar in a bowl; Mix thoroughly

  4. Cover chicken with Marinade, and let sit for 20 minutes

  5. Place Marinated chicken in parchment paper & wrap

  6. Place parchment packets on a baking sheet and place in preheated oven; cook for 30-40 minutes, until cook through

*Add Chicken to a Salad or Cauli Rice Bowl

Spinach Salad with Roasted Delicata, Red Onion & Goat Cheese

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Ingredients:

  • Baby Spinach (amount depends on servings)

  • 1/2 Red Onion, in strips

  • 1 Delicata Squash, Cored and Sliced

  • Goat Cheese

  • Raspberry Vinaigrette

  • 1 Tbsp. Olive Oil

  • Salt

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Process:

  1. Pre Heat over to 400F

  2. Cut Onion into thin slices, Cut Delicata Squash length wise, de-seed, and cut into slices

  3. Add Squash and Red Onion to a pan, drizzle with Olive Oil and season with salt; let cook until squash is soft (about 35 minutes)

  4. Prepare bed of Spinach

  5. Top Spinach with roasted Squash and Red Onion, Goat Cheese and Raspberry Vinaigrette

*Bake the Squash Seeds with Olive Oil and Salt & use as Topping to the salad

*Add Maple Mustard Marinated Chicken for extra protein

Roasted Cauliflower and Leek Soup

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Ingredients:

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  • 2 Cloves of Garlic, minced

  • 2 Tbsp. Vegetable Oil

  • 1 Head of Cauliflower broken into florets

  • 3 Tbsp. Butter

  • 2 Leeks, white part only, chopped

  • 1/4 Cup All Purpose Flour

  • 1 Quart, Veggie Stock

  • 1/3 Cup Heavy Cream

  • 1 Tbsp. Salt

  • 1Tbsp. Black Pepper

Process:

  1. Preheat Oven to 275 F

  2. Stir Garlic and vegetable oil together in a small bowl

  3. Arrange Cauliflower evenly on a baking sheet, pour oil mixture over cauliflower & toss to coat

  4. Bake cauliflower until tender and lightly browned (around 30 minutes)

  5. Melt butter in a stock pot over medium heat, stir and add leeks and flour in the melted butter until fragrant and well blended

  6. Add cauliflower, vegetable stock, and cream to pot and let simmer until flavors have combined (20-25 minutes)

  7. Stir salt and pepper into the soup and let simmer until desired thickness (10-15 more minutes)

Roasted Romanesco

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Ingredients:

  • One head of Romanesco, Broken into even pieces

  • 1 Tbsp. Olive Oil

  • Pepper

  • Salt

  • Garlic Powder

  • Paprika

Process:

  1. Preheat oven to 350

  2. Add Cauliflower, Olive Oil and desired amounts of each seasoning to a bowl, and mix until cauliflower is evenly coated

  3. Place cauliflower onto pan and place in over until browned (around 25 minutes)

Eggs, with Chorizo, Kale, Potato and Peppers

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Ingredients:

  • 2 Cups Chopped Kale

  • 2 Sweet Peppers, sliced

  • 2 Links of Chorizo sliced

  • 2 Cups Chopped Potatoes, Steamed

  • Eggs (amount depending on how many people are dining)

  • 2 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Cut and Prep vegetables, Steam potatoes

  2. Preheat oven to 350

  3. Add Olive Oil to Large Skillet

  4. Add potatoes, peppers and chorizo; Cover and cook until browned

  5. Add Kale, Cover and allow to soften (5 minutes)

  6. Push ingredients in the skillet to the side, creating pockets for fitting one egg each

  7. Crack eggs into compartments; place skillet into Preheated oven until the eggs are cooked to desired amount